2 large cucumbers 
1/2 cup chopped green onions 
1/2 teaspoon salt 
1 teaspoon dried dill weed 
1 container (16 ounces) plain yogurt 

Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled. Serve in Emile Henry® individual soup tureens. Garnish soup with fresh dill weed or radish slices if desired.
 

Makes 4 Servings. Per Serving: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 390mg; Potassium 520mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 8g -- % Daily Value: Vitamin A 4%; Vitamin C 18%; Vitamin D 0%; Calcium 24%; Iron 4%; Folic Acid 10% -- Diet Exchanges: 1 Vegetable; 1/2 Milk; 1/2 Fat -- Weight Watcher Points - 2 Points -- Source: http://www.bettycrocker.com/

Source: http://www.nancys-kitchen.com